Hoshi Steak Recipe
8 oz black Angus/chimichurri sauce.
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Ingredients
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Steak
Chimichurri Sauce
Method
Steak
- 1
Bring steak to room temperature
Remove the steak from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat both sides dry with paper towels.
- 2
Season
Generously season both sides of the steak with the kosher salt and freshly ground black pepper, pressing the seasoning lightly into the meat.
- 3
Preheat pan
Place a heavy skillet (cast iron preferred) over high heat and let it heat for 4–5 minutes until very hot. Add the neutral oil and swirl to coat the bottom.
- 4
Sear steak
Lay the steak in the pan away from you so it doesn’t splatter. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time ±1 minute for thickness and desired doneness.
- 5
- 6
Rest
Transfer the steak to a cutting board and loosely tent with foil. Rest for 5–7 minutes to let juices redistribute (important for a juicy steak).
- 7
Chimichurri Sauce
- 8
- 9
Mix
In a bowl, combine the chopped parsley, cilantro, and oregano with the minced garlic, red wine vinegar, red pepper flakes, kosher salt, and freshly ground black pepper. Stir to combine.
- 10
Add oil and adjust
Slowly whisk in the extra-virgin olive oil until emulsified into a loose sauce. Taste and adjust seasoning: add more salt, a pinch more red pepper flakes for heat, or the optional lemon juice if you want extra brightness.
- 11
Rest for flavors to meld
Let the chimichurri sit at room temperature for at least 10–15 minutes before serving. If making ahead, cover and refrigerate up to 24 hours; bring back to room temperature and stir before serving.